Chickpea Panini

1 . Stage

Make the chickpea filling: Drain the chickpeas in a colander or sieve, and rinse under cold running water. Drain well. Transfer into a medium bowl and add the lemon juice, olive oil, and ground cumin. Use the back of a fork to press the chickpeas into a thick, chunky mash.

2 . Stage

Add the cheese and carrots: Crumble the goat cheese into the bowl, add the carrots, and stir well.

3 . Stage

Fill the baguettes: Cut the baguette into 3 5- to 6-inch pieces. If you have leftover bread, save it for another use . Cut each piece in half lengthwise, but not all the way through—you want it connected along one edge so you can open the baguette like a book. Divide the chickpea mash among the 3 pieces, spreading it evenly.  Top with the arugula. Squeeze a little lemon juice, a light drizzle of olive oil, and a pinch of salt to the top. Serve.  Leftovers don’t keep well. I recommend assembling sandwiches the same day you plan to eat them so the bread doesn’t get soggy.  Did you love the recipe? Leave us stars below!